Creamy Baked Asiago Gouda Fettuccine
Indulge in the ultimate comfort food with this Creamy Baked Asiago Gouda Fettuccine, a decadent blend of rich, cheesy goodness and perfectly tender pasta. Featuring a luxurious sauce made from asiago and gouda cheeses, combined with milk, heavy cream, and a touch of garlic, this recipe takes a classic fettuccine dish to the next level. Topped with a golden, crispy layer of panko breadcrumbs, parmesan cheese, and fresh parsley, it’s baked to perfection for a bubbling, crowd-pleasing masterpiece. Perfect for cozy weeknight dinners or special gatherings, this baked pasta dish is as easy to prepare as it is irresistible. Serve it straight from the oven and watch as its creamy texture and bold flavors steal the show!
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Recipe Information
Ingredients
- 16 oz fettuccine pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cloves garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups asiago cheese, grated
- 1.5 cups gouda cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp olive oil
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.
Continue to cook the sauce, stirring frequently, until it thickens slightly (about 4-5 minutes).
Reduce heat to low and stir in the grated asiago and gouda cheeses until melted and smooth. Season with salt and pepper.
Add the cooked fettuccine to the cheese sauce and toss to coat evenly.
Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, olive oil, and chopped parsley. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the pasta in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 521 mg | 40% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
